Self Rising Flour Bread Recipes

…majority of recipes you viewed and liked were yeast-based. Specifically, bread. King Arthur has always served a devoted core of bread bakers, with both our flours and recipes, so that's no surprise. What did surprise us just a bit were the two "flourless" (read: gluten-free) recipes that slipped…

…week before Make bread for your homemade stuffing Stuffing doesn't have to start with a plastic bag of seasoned croutons. Make it yourself – and start with homemade bread. Your goal is a firm, fairly close-grained white bread, and I have just the recipe: English Muffin Toasting Bread. Not only is it…

…down in the folds of a floured couche. Cover the baguettes, and allow to rise until they've become very puffy, about 1 1/2 hours. Artisan bread bakers use a canvas cloth (couche) to create their fabulous, crusty baguettes. The baguettes are placed on the couche while they rise, enabling the dough to…

…Still, both breadsrise and bake up similarly. Maybe the self-rising flourbread is a tiny bit flatter across the top? But without a side-by-side comparison, you'd never know. Banana bread: check. Finally, let's try one of my favorite cake recipes, Lazy Daisy Cake. This is the first recipe I ever…

…Self-rising flour. Heavy cream. End of story. I mean, it's impossible to mess up a recipe with two ingredients, right? Still, a little voice in the back of my brain kept nagging, "Those can't possibly be as good as REAL biscuits. You know, the kind where you work the butter into the flour, add milk,…

…Flour If you compare this recipe to Jeff and Zoë's master recipe in the book, you'll notice a few slight differences. Most important, they call for 7 1/2 cups of flour, while this recipe calls for 9 cups. This is strictly a volume measurement variation; you want to use 38 ounces of flour, so whether…

…noticeably lose their rising power due to yeast die-off; again, more on that later. 6. The day you want to serve freeze-and-bake rolls, remove them from the freezer. Space the rolls in a lightly greased pan. Cover the pan (there's that handy shower cap again!), and let them rise. You can hurry the…

…each well about 3/4 full; the recipe makes 15, so you'll need to bake in two batches (unless you have two muffin pans). Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're using self-rising flour, bake for the longer amount of…

…eggs. This particular babka recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept…

…the dough will be rough and shaggy. Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Or knead for about 7 minutes in a stand mixer. Want to make the dough in your bread machine? Go for it; use the dough cycle to knead and raise the dough, then…

…flour? Try substituting 1/2 cup of whole wheat for 1/2 cup of the all-purpose flour, to start; if you like the result, increase the amount of whole wheat flour next time. Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise…

…collective favorite recipes here at King Arthur Flour and how to ensure success with each one. A word of advice: Start with good ingredients. Biscuits, like many breads, only use a few ingredients so you'll really taste each one. Choosing good-quality butter, milk, and flour will pay off in the…

…for that signature chewy texture of a real bialy? Use what the pros use: high-gluten flour. Sir Lancelot is King Arthur's highest gluten breadflour. Boy, did I go through a lot of incarnations of this recipe before I reached the final version! The above shows the results of a test using different…

…have taken a biscuit cutter to a loaf of bread and saved the money. My mission was in front of me, provoked by repeated disappointments and a longing for a chewy muffin full of flavor and butter-trapping dimples. I'm excited to share this recipe with you which, after many trials and adjustments,…

…baker would do, I said to myself, "Self, I can make this at home." I visited Panera's Web site to check the ingredients, as I often do when trying to mimic a restaurant recipe. And here's what I found: Unbleached enriched wheat flour(flour, malted barley flour, niacin, reduced iron, thiamine…

…flour with some unbleached breadflour, whose extra gluten will help the loaves rise. If you don't have breadflour, and don't want to add another flour to your pantry, substitute unbleached all-purpose flour. You'll want to reduce the water by 1 to 2 tablespoons, to account for all-purpose flour's…

…A delicious partner for bread. If you're not going to use it within several hours, cover the bowl and refrigerate it. Speaking of bread – Let's make some garlic grilling bread. I often start with dried minced garlic, since it's less likely to affect yeast bread'srise. (Did you know fresh garlic…